Total Time
45mins
Prep 30 mins
Cook 15 mins

You can use Spinach or Arugula instead of the Watercress. Serve warm or chilled for a nice salad for brunch.

Ingredients Nutrition

Directions

  1. Note keep the white and the green of the scallions separate.
  2. Cook the fusilli until Al dente according to package directions. Drain and return to pot tossing with 1 tbsp oil. Cover to keep warm.
  3. While this is cooking saute the garlic and white of scallion in a saucepan in the remainder of the oil until fragrant, about 30 seconds.
  4. Add shrimp and cook 1 minute. Turn the shrimp and cook until pink and opaque approx one minute more. Stir in peas, wine, lemon zest, and red pepper. Cook 1 minute.
  5. Transfer shrimp mix to the pot and toss with pasta. Drizzle lemon juice over. Sprinkle with green scallion pieces and the watercress. Season with salt and pepper. Toss gently and serve.

Reviews

(1)
Most Helpful

Very good quick pasta dish which we enjoyed. I made a few minor changes based on what I had on hand by using green beans (instead of the peas and watercress) and sherry (instead of the wine). Thanks for sharing!

ellie_ June 23, 2005

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